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Clean the prawn and slit in the middle. Keep the head and tail. Marinate the prawn with seasoning (A) for 30 minutes.
Dip prawn slices, head and backbone in egg white and toss in corn flour. Deep-fry in hot oil until golden brown. Drain and set aside.
Heat butter/ margarine and oil in a wok, hold a fine sieve over the wok, pour the egg yolk mixture into the sieve and allow the egg yolk mixture to drizzle into the heated butter. Use a spatula to swirl the mixture around briskly until it becomes fine strands. Once cooked, pour the cooked egg yolk strands into another clean sieve. Set aside.
Return the melted butter to the wok, add evaporated milk and cook over a low heat until mixture turns thick.
Add in sugar and fry well. Add curry leaves, bird’s eye chillies and dried chillies and sauce ingredients. Fry until fragrant.
Put back the fried prawn and egg yolk strands. Gently toss well to combine. Dish out and serve. Cab be eat with rice, or as appetizer
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